wannabgourmet
Assistant Cook
- Joined
- Jul 19, 2007
- Messages
- 15
I recently attempted a reduction for use with beef tenderloins. I used carrots, onion, and equal parts red wine and red wine vinegar. The recipe called for it to reduce to 1/3 the original amount and then to whisk in butter before spooning it over the meat. My problem is that it didn't seem to end up as thick as it looked in the cookbook. It tasted great, but was very liquid. Is this how a reduction should end up? Does anyone have any advice on getting a thicker sauce? Thanks!